Potato, Rosemary and Pancetta Soup

Name: Potato, Rosemary and Pancetta Soup
Yield: 6
Ingredients: 2 teaspoons olive oil; 5 oz thinly sliced pancetta; 1 medium onion, diced (1 cup); 2 cloves garlic, finely chopped; 2 1/2 lb Yukon Gold potatoes, peeled and diced (about 6 cups); 6 cups Progresso™ chicken stock (from two 32-oz cartons); 3/4 teaspoon salt; 1/2 teaspoon pepper; 3 small sprigs rosemary; 1/2 cup heavy whipping cream

Potato, Rosemary and Pancetta Soup was pinched from <a href="http://www.tablespoon.com/recipes/potato-rosemary-and-pancetta-soup/09ef83b2-598b-4f33-b5a1-32663f1d4b79" target="_blank">www.tablespoon.com.</a>

"Just when you thought you couldn’t love potato soup any more, we go and add an Italian twist for a silky, smooth version that’s sophisticated enough for a dinner party, yet easy enough to make any night of the week...."

INGREDIENTS

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2 teaspoons olive oil

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5 oz thinly sliced pancetta

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1 medium onion, diced (1 cup)

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2 cloves garlic, finely chopped

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2 1/2 lb Yukon Gold potatoes, peeled and diced (about 6 cups)

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6 cups Progresso™ chicken stock (from two 32-oz cartons)

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3/4 teaspoon salt

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1/2 teaspoon pepper

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3 small sprigs rosemary

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1/2 cup heavy whipping cream

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